by StinkyGrapefruit
StinkyGrapefruit's Notes:
Expand4 gallons Bags of washed, drained, and chopped greens (assorted) Ask a question about this ingredient
9 Cloves chopped garlic Ask a question about this ingredient
1 Large sliced Maui sweet onion Ask a question about this ingredient
1 Extra meaty smoked ham hock Ask a question about this ingredient
2 cans low sodium non-fat chicken broth Ask a question about this ingredient
1 tablespoon smoked paprika Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
1 dash freshly ground white/red peppercorns Ask a question about this ingredient
Roast ham hock for 1/2 hour at 325
Ask a question about this stepSautee garlic and onion in olive oil until completely caramelized and golden.
Ask a question about this stepAdd greens and chicken stock. If pot seems just a bit too small, let greens cook down a little before adding more. They will shrink by more than half.
Ask a question about this stepAdd butter, ham hock, and smoked paprika. Cover and reduce head to medium low and let cook for approximately 45 minutes.
Ask a question about this stepRemove ham hock and shred with fork. Add shredded meat to greens and mix in.
Ask a question about this stepSeason with freshly ground white and red peppercorns to taste. If you have a lot of juice in the bottom of the pan, you can reduce it and add it back tother mixture or add it to your gravy or save it for other sauces later.
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